Pesce Spada alla Ghiotta (Sicilian Swordfish with Olives, Capers and Tomatoes)

Steps

1. Step 1

   Pat the swordfish steaks dry and season both sides generously with salt and pepper. Let them sit at room temperature while you prep the vegetables.

   5 min

   • 4 swordfish steaks (about 6 oz each, 3/4 inch thick)
   • salt
   • black pepper
2. Step 2

   Toast the pine nuts in a large dry skillet over medium heat, shaking often, until golden and fragrant, 2 to 3 minutes. Tip them onto a plate right away so they don't burn.

   3 min

   • 3 tbsp pine nuts
3. Step 3

   Add 2 tablespoons olive oil to the same skillet over medium-high heat. When it shimmers, add the swordfish and sear without moving it until browned, about 2 minutes per side. The fish will not be cooked through. Transfer to a plate.

   5 min

   • 4 swordfish steaks (about 6 oz each, 3/4 inch thick)
   • 2 tbsp extra-virgin olive oil
4. Step 4

   Lower the heat to medium and add the remaining 2 tablespoons olive oil, the onion and the celery with a pinch of salt. Cook, stirring, until softened but not browned, about 6 minutes. Add the garlic and red pepper flakes and cook 1 minute more.

   7 min

   • 2 tbsp extra-virgin olive oil
   • 1 small yellow onion
   • 2 celery stalks
   • 2 cloves garlic
   • 1/4 tsp red pepper flakes
5. Step 5

   Pour in the wine and let it bubble until mostly evaporated, about 1 minute. Add the cherry tomatoes, olives, capers, vinegar and sugar. Simmer, stirring now and then and pressing some tomatoes with your spoon, until the tomatoes collapse into a loose sauce, 8 to 10 minutes.

   10 min

   • 1/3 cup dry white wine
   • 1 1/2 lb cherry tomatoes
   • 2/3 cup green olives such as Castelvetrano
   • 2 tbsp capers
   • 2 tsp red wine vinegar
   • 1 tsp sugar
6. Step 6

   Nestle the swordfish back into the sauce along with any juices from the plate. Spoon some sauce over the top, cover and simmer gently until the fish is just opaque all the way through, 5 to 6 minutes. Taste the sauce and add salt, pepper or a few more drops of vinegar as needed.

   6 min, hands-off

   • 4 swordfish steaks (about 6 oz each, 3/4 inch thick)
   • salt
   • black pepper
7. Step 7

   Scatter the mint, parsley and toasted pine nuts over the skillet. Put a slice of toasted crusty bread in each shallow bowl, set a swordfish steak on top and spoon the sauce over everything.

   • 3 tbsp pine nuts
   • 1/3 cup fresh mint leaves
   • 2 tbsp flat-leaf parsley
   • 4 slices crusty bread (thick slices)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026